Baked camembert bread bowl

Baked camembert bread bowl

This camembert bread bowl works as a hearty starter, informal tear and share lunch, or perhaps as part of a vegetarian Christmas buffet. Go on, dig in!

Baked camembert bread bowl

Or, for another easy, cheesy starter with fewer carbs but just as much melt, try this sharing pan fondue.

  • Serves icon Serves 8
  • Time icon Hands-on time 10 min, oven time 20-25 min

This camembert bread bowl works as a hearty starter, informal tear and share lunch, or perhaps as part of a vegetarian Christmas buffet. Go on, dig in!

Or, for another easy, cheesy starter with fewer carbs but just as much melt, try this sharing pan fondue.

Nutrition: per serving

Calories
225kcals
Fat
8g fat (4.6g saturated)
Protein
11.2g protein
Carbohydrates
24.7g carbs (3.7g sugars)
Fibre
2.9g fibre
Salt
1.2g salt

Ingredients

  • 400-500g round rye sourdough loaf or cobb
  • 1 x 250g camembert
  • 4 tbsp cranberry sauce
  • Splash of dry white wine
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
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Method

  1. Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs.
  2. Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.

Nutrition

Calories
225kcals
Fat
8g fat (4.6g saturated)
Protein
11.2g protein
Carbohydrates
24.7g carbs (3.7g sugars)
Fibre
2.9g fibre
Salt
1.2g salt

delicious. tips

  1. Save the bread trimmings to make croutons for another recipe.

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